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Grilled Chicken Bacon Twisters with Orzo Salad and Asparagus

Ready in Prep 30 min Cook 12 min


Green Olive Vinaigrette

  • ½ cup sweet Sicilian green olives, (about 15 to 18)

  • 1 clove garlic, finely minced

  • 2 Tbsp. finely minced shallot

  • 2 Tbsp. freshly squeezed lemon juice

  • 1 tsp. lemon zest, finely grated

  • ¼ cup extra virgin olive oil

  • ½ tsp. freshly ground black pepper

Orzo Salad

  • 1 cup orzo

  • 2 Tbsp. chives, finely chopped

  • ½ cup red pepper, seeded and diced

  • ½ cup yellow pepper, seeded and diced

  • 1 mini cucumber, diced

  • ½ cup feta cheese, crumbled

4 skewers Marcangelo Chicken Bacon Twisters

1 bunch asparagus, trimmed and blanched

Cooking Instructions

  1. To make the Green Olive Vinaigrette, crush the olives on a flat surface with the blade of a chef’s knife, remove the pits and roughly chop the green olives. Place chopped olives in a large serving bowl and stir in the garlic, shallot, lemon juice, zest, extra virgin olive oil and black pepper. Let the flavours mingle while preparing the orzo salad.

  2. Bring a large pot of well-salted water to a boil, cook the orzo according to package directions (probably about 8 to 10 minutes). Drain and steam dry, about 2 minutes. Transfer the orzo to the serving bowl with the olive vinaigrette and toss to combine. Just before serving, stir in the chives, red and yellow pepper, cucumber and crumbled feta cheese.

  3. To cook the Chicken Bacon Twisters, preheat the grill to medium-low. Brush grates lightly with vegetable oil and once hot, place the twisters on the grill. Cook for 10 to 12 minutes, turning occasionally, until the bacon is crisp and the chicken is cooked through. Transfer to a plate to rest.

  4. If desired, grill the blanched asparagus for 2 to 3 minutes until warm. Serve the twisters while hot with the orzo salad and asparagus.